#easyentertain

[salvagescheme]

Party Foul: How to Throw An Impromptu Gathering Without Making a Big One

Last week, I decided to have a holiday party. To be more specific, I decided on Monday that I was going to have a holiday party on Thursday. I  "convinced" my very easy going cousin that we should have a joint party because our mothers, who are sisters and inseparable best friends, wanted us to have one, and I selfishly wanted someone other my landlord to see my apartment. 

I learned many things from having this get-together, most of them regarding party planning mistakes, but I also learned that it is possible to have an inexpensive, last minute gathering that is both presentable/documentable and enjoyable, despite those mistakes. So now I shall share with you both my happy secrets and miserable failures. 

DON'T send your invites out three days beforehand. No matter how far in advance you send the invitations, you can still do the same, minimal amount of prep work. Luckily, I still had guests, but quite a few of the invitees already had festivities planned, and they missed out on my shrimp baguette thing and champagne cocktail. 

DO send out a little invite. Whip one up in Photoshop or some free online program, or send an Evite. Facebook invites are fine too, but it's always nice to receive an actual invitation. If you're me, you will be forced to save it as a JPEG and insert it in an email because it's too late for snail mail. 

DO try to find actual photos of the humans having the party for the invitation, and DON'T use photos of representative animals (that's my cousin's dog), otherwise you will get asked things like "Is your cousin a dog?"

DO repurpose household items as food and drink display vessels. For example, use thoroughly washed vases as carafes for mixers, or as an ice bucket for a bottle of white wine. 

DO set out a variety of glasses, because it makes you look fancy. Vintage glassware is abundant at thrift stores, and as most everything I purchase, is around 99 cents an item. 

DON'T spend hundreds of dollars on smoked meats and single malt scotch. Purchase snacks like cheese and crackers, nuts, and vegetables with dip. Pair it with a bottle or two or wine and a liquor option and you're likely to be fine, especially if you kindly suggest that guests bring something to eat or drink. You should be able to get the basics for under $100, or $50 if you use coupons and avoid rare cheeses. Also buy cookies. No explanation needed for that, just buy the cookies. 

DO use crafts you've made previously, because you spent time making them and they're pretty. 

DO provide one signature cocktail and one signature appetizer. Making one of each is not too arduous, and gives the appearance that you thought about the party, which gives the appearance that you are a decent host(ess). In case you're short on ideas - ridiculous i'm even saying that because the we have THE INTERNET - see my signature recipes below, lovingly created with years of food and drink knowledge as well as a refined palate. 

Orange Pomegranate Fizz, or That Champagne Punch

An uncomplicated libation, this drink is comprised of a muddled orange slice, one part Campari, two parts pomegranate juice, and two parts champagne. I recommend using a dry champagne like Freixenet cava or brut, because at $11 a bottle, it's relatively inexpensive and tasty. You can make the drink individually, or make a pitcher of it with the same proportions, but squeeze or muddle extra orange slices. 

Shrimp Toast Thingy

For lack of any name at all, I hurriedly chalk labeled this one "shrimp toast thingy," which isn't even slightly comical, so serve it nameless if you must. To make, cut up slices of french baguette, spread a thin layer or mayonnaise on each, top with a cucumber slice, followed by a medium to large shrimp, a dollop of cocktail sauce and some fresh parsley. 

Sliced Baguette with Brie, Honey and Cracked Pepper

My good friend worked at a French restaurant that made a warm version of this and called it brie crostini, and it was delicious. This one isn't crostini'd or made by chef hands, but it's still creamy and flavorful. It's too easy to be a signature appetizer, but you can probably manage to do it in addition to the shrimp toast thingy, giving you a triad of customized, party appropriate fare. 

Lastly, DON'T forget to take pictures. I forgot to do so, so the only photo I have is one my friend took of my other friend sitting on a bench. 

Party On,

[salvagescheme]

Winter Recipes: Additional, Improvisational Ways to Cook Trendy Vegetables

It's time to step out of the craft zone and enter the realm of improvisational cooking. It's something I do frequently, and hopefully something that may be of use to you while you are either snowed in your apartment or are pretending to be snowed in because you'd prefer not to enter the outside world. 

As you either indulge or wallow in your winter seclusion, you may as well examine these "recipes," as you will learn yet another way to prepare the ever trendy vegetable, Brussel sprouts, as well as a healthier take on mashed potatoes.

Sprouts first.

While scavenging for lunch one day, I found a few things in my pantry, and gleefully discovered my Brussel sprout stalk was not completely picked over. Logically, I decided to throw them all together. Somehow, they meshed, and tasted so decent I began texting photos of my lunch. 

The throw-together lunch was fairly simple:

Slice Brussel sprouts and chop red onion (as much as you'd like to serve - I used about a pound of sprouts - the ratio should be 3:1, respectively)

Heat olive oil in a sauté pan, and add a chopped clove of fresh garlic 

After heating the oil and garlic for a minute or so, throw in the chopped red onion, and let them sweat for a minute (you can add the onion and Brussel sprouts at the same time if you don't want the onion to be as caramelized)

Add the Brussel sprouts. Sauté in pan until onions are caramelized and sprouts are browned and crispy; Add salt and pepper to taste

Roughly chop some whole raw cashew, and sprinkle on top

Eat ALL of it, which is what I did, or set it on your beautiful table display and politely announce to your guests that the sprouts are ready

Total prep and cooking time: 20 minutes

Next is another take on a popular dish: cauliflower mashed fauxtatoes (name taken from my friend Arianna). Strange I'm even making these, as my like for cooking is partly attributed to Anthony Bourdain, and I'm fairly sure he'd make a mockery of such a recipe, and also dub me a food outcast for being a confused vegetarian. Whatever. 

For the cauliflower mash, I recommend using a food processor to blend the list of ingredients to follow. I used a traditional masher, as you can see in the photo, and while the flavor of the fauxtatoes was good, the texture wasn't as smooth as the conventional mashed potato connoisseur would like. 

For the recipe: 

Chop up medium head of cauliflower into large chunks and boil for 6-8 minutes, until they become tender; Test with a fork if necessary 

Strain the cauliflower and let cool for a minute or two

Combine the cauliflower with a 1/4 cup of softened or whipped chive cream cheese (you could use regular cream cheese and add fresh chives, but I feel the shortcut is similarly effective), a tablespoon of minced or mashed (preferable) garlic, 2 tablespoons of unsalted butter, a half teaspoon of salt and a sprinkling of ground pepper

Either throw the ingredients in a food processor, or do what I did and mash nearly violently until the ingredients are combined smoothly

Throw the smooth mashed fauxtatoes in a serving bowl and garnish with paprika; Announce the ready status if you feel so inclined 

Total prep and cooking time: 20-25 minutes depending on mashing method and tools available 

These are palatable sides for any holiday meal, or are perfect in accompaniment of any type of protein, epitomizing a hearty triangular meal. If you'd prefer a different shape, throw something else in there. 

Eat Up & Yours Truly,